Grilled Chicken Risotto with Smoked Gouda

Methods/Steps

1. Combine the Fond de Poulet Gold® and the water in a large saucepan and bring to a simmer over medium heat, stirring to dissolve the concentrate. Reduce the heat to low and keep the stock at a low simmer.

2. In another large saucepan, warm the olive oil over medium low heat.  Add the onions and cook until they're soft and translucent but not browned, about 5 minutes. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.

3. Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1½ cups of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.)   Save any remaining stock for another use.

4. Remove the risotto from the heat, and stir in the chicken, sun-dried tomoatoes, olives, cheese, and butter. Season to taste with salt and pepper and serve immediately, sprinkled with parsley.